These oven baked 3-ingredient crispy potato coin stacks are the kind of clever little side dish or party bite that looks much fussier than it really is. Thin potato slices are layered with fat and salt, then baked until the edges turn deeply golden and crisp while the centers stay tender. They borrow a bit of inspiration from classic pommes Anna and muffin-tin potato stacks, but this pared-down version keeps things simple enough for weeknights, potlucks, and summer gatherings alike.
Serve these stacks alongside grilled burgers, roast chicken, steak, or baked fish, or set them out on a platter with a bowl of sour cream, garlicky yogurt dip, or herbed aioli for snacking. They also fit nicely on a brunch table with eggs and fruit, and because they hold their shape well, they are especially handy for buffets and block-party style meals.
Oven Baked 3-Ingredients Crispy Potato Coin Stacks
Servings: 6
Ingredients
2 pounds Yukon Gold potatoes, scrubbed clean
4 tablespoons melted butter or olive oil
1 1/2 teaspoons flaky salt
Directions
1. Preheat the oven to 400°F and generously grease a standard 12-cup muffin tin with a little of the melted butter or oil.
2. Slice the potatoes into very thin rounds, about 1/8 inch thick, using a sharp knife or mandoline so they cook evenly and stack neatly.
3. In a large bowl, toss the potato slices with the melted butter or oil and 1 teaspoon of the flaky salt, making sure the slices are lightly coated.
4. Stack the slices into the muffin cups, filling each one with layered potato rounds until slightly above the rim, then sprinkle the remaining 1/2 teaspoon flaky salt over the tops.
5. Bake for 45 to 55 minutes, until the edges are deeply golden and crisp and the centers are tender when pierced with a knife. Let the stacks rest in the pan for 5 minutes.
6. Run a small offset spatula or butter knife around each stack, lift them out carefully, and serve warm on a platter.
Variations & Tips
Choose the right potato: Yukon Gold potatoes are especially dependable here because they have enough starch to hold together nicely while still turning creamy inside. Russets can work for a crisper finish, but they are a bit more fragile when unmolding.
Slice evenly: The thinner and more uniform the slices, the better the finished texture. A mandoline makes the quickest work of it and helps prevent some slices from going limp while others stay undercooked.
Add a little flavor: Even though the beauty of this recipe is its simplicity, a pinch of black pepper, garlic powder, chopped rosemary, or grated Parmesan can be added if you want a more dressed-up version.
For extra crisp edges: Don’t pack the slices too tightly, and be sure the stacks rise slightly above the muffin tin rim so more surface area browns in the oven. If needed, broil for 1 to 2 minutes at the end while watching closely.
Make-ahead tip: You can slice and butter the potatoes a few hours ahead, then stack and bake just before serving. Leftovers reheat best in a hot oven or air fryer rather than the microwave, which softens the crisp edges.